Squirrel biscuits

Squirrel biscuits

Total: 2 hr 8 Min. | Active: 45 Min.
Nutritional value / piece: 188 kcal
, Fat: 9 g
, Carbohydrate: 23 g
, Protein: 2 g


20 pieces


The original recipe with guaranteed success is for 20 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


150g butter, soft
100g caster sugar
50g treacle
1 fresh egg
250g white flour
1tsp cocoa powder
1tsp cinnamon
½tsp baking powder
1pinch salt

To shape

20 hazelnuts (approx. 20 g)

To decorate

1 egg white
100g icing sugar
100g dark chocolate, 1/2 shaved with the peeler, melt the rest
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How it's done


Using the whisk on a hand mixer, combine the butter, cane sugar and treacle. Add the egg and continue to beat until the mixture becomes lighter in colour. Add the flour, cocoa, cinnamon, baking powder and salt. Flatten the dough a little, cover and chill for approx. 1 hour.

To shape

Roll out the dough in portions between two pieces of baking paper to a thickness of approx. 4 mm. Cut out squirrels.

Transfer the biscuits to a baking tray lined with baking paper. Place a hazelnut on each squirrel, press down, chill for approx. 15 mins.

To bake

Approx. 8 mins. in the centre of an oven preheated to 200°C.

To decorate

Mix the egg white with as much icing sugar as it takes to produce a thick icing. Transfer the icing to a piping bag with a smooth nozzle (approx. 2 mm in diameter), pipe the eyes and stomach onto the squirrels, leave to dry. Transfer the melted chocolate to a piping bag with a smooth nozzle (approx. 2 mm in diameter). Pipe the tail and eyes, decorate with chocolate shavings.

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